Asian sauerkraut pan with curry

Ingredients for 2 servings:

• 1 garlic clove(s)
• 6 tbsp soy sauce, light
• 250 g chicken breast fillet(s)
• 2 onions, red
• 2 tbsp sesame oil
• 1 tsp curry powder
• 200 ml chicken stock
• 4 dates, dried
• 350 g sauerkraut
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Crush the garlic cloves and mix with 2 tablespoons of soy sauce to make a marinade. Cut the chicken breast fillet into strips and marinate for about 30 minutes. Slice the onions into rings. Heat the oil, add the onion rings and meat, and fry for about 3-4 minutes. Sprinkle with curry powder. Deglaze with chicken stock and the remaining soy sauce and simmer. Halve the dates and remove the stones. Chop the sauerkraut, stir in, and simmer. Season with salt and pepper and serve. Serve with flatbread. My tip: Garnish with chili pepper and oregano leaves, if desired. Per serving: kJ/kcal 1831/438; Fat 24g; BE 1.5; Protein 32.3g; Carbohydrates 23g